Microencapsulation of Sacha Inchi Oil using Spray Drying Method

Sacha inchi oil helps in improving consumer's health because of its high content of omega-3 and omega6 polyunsaturated fatty acids. However, their broad usage in food and supplement products has been limited due to their vulnerability to oxidation process. Therefore, this drawback will be resolved via the encapsulation process to delay lipid oxidation. This study aimed to evaluate the potential of three different ratios (50:50, 60:40 and 80:20) of maltodextrin to sodium caseinate as wall material in the microencapsulation of roasted Sacha inchi kernel oil using the spray drying method. The feed emulsions were characterized for stability, viscosity and droplet size. Both emulsions for ratio 50:50 and 60:40 were stable at room temperature for 24 hours, except for ratio 80:20. Emulsion for ratio 50:50 showed the largest droplet size because of a higher emulsion viscosity. The microcapsules were also evaluated for microencapsulation efficiency, moisture content, bulk density and particle size. The results indicated that microcapsules for ratio 50:50 and 60:40 had the best microencapsulation efficiency (94.57% and 92.79) respectively. By increasing the ratio of maltodextrin to sodium caseinate, microcapsules with higher moisture content and bulk density as well as smaller particles were produced. After four weeks of storage at room temperature, the peroxide and p- anisidine values of microcapsules for all ratios were in the acceptable range, indicating relatively good oxidative stability. Overall, microcapsule of ratio 60:40 was the best to produce microencapsulated roasted Sacha inchi kernel oil due to higher microencapsulation efficiency and gives the best protection against oxidation.